Name: Hearty Pozole Rojo with Pork: 5 Steps to Comfort
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 3 to 4 pounds pork shoulder, trimmed of fat and cut into 2 inch pieces; 3 bay leaves; 1 teaspoon coarse salt; 4 quarts water; 5 ancho chiles, dried; 5 guajillo chiles, dried; 2 chiles de arbol, dried; 1 medium onion, quartered; 6 cloves garlic, peeled and sliced; 1 tablespoon Mexican oregano; 4 cups chicken broth, low sodium; 2 teaspoons ground cumin; 3 cans hominy (15 ounce cans), drained and rinsed; Shredded cabbage; Radishes, sliced; Onion, chopped; Lime wedges

Jump to Recipe

Pozole Rojo with Pork is a traditional Mexican soup that warms the soul and tantalizes your taste buds. This delightful dish features tender pork shoulder simmered with rich, dried chiles and hearty hominy, resulting in a flavorful broth that is simply irresistible. With its vibrant red color and a mix of fresh toppings, it’s perfect for cozy gatherings or family dinners. Let’s dive into how to make this comforting classic!

Why You’ll Love This Pozole Rojo with Pork

This Pork Pozole Recipe is not just delicious; it’s a culinary experience! Here are a few reasons why you’ll adore it:

It’s packed with authentic flavors that transport you straight to Mexico.
The recipe is versatile, allowing for variations like Spicy Red Pozole with Pork or a milder version.
Perfect for special occasions or casual weeknights; it’s a true comfort food.
You can easily make it in a Slow Cooker Pozole Rojo for convenience.
Rich in nutrients, including protein and fiber, making it a wholesome meal.
Garnished with fresh toppings, it’s visually appealing and adds a crunch to every bite.

Ingredients for Pozole Rojo with Pork

Gather these items:

2 tablespoons vegetable oil
3 to 4 pounds pork shoulder, trimmed of fat and cut into 2 inch pieces
3 bay leaves
1 teaspoon coarse salt
4 quarts water
5 ancho chiles, dried
5 guajillo chiles, dried
2 chiles de arbol, dried
1 medium onion, quartered
6 cloves garlic, peeled and sliced
1 tablespoon Mexican oregano
4 cups chicken broth, low sodium
2 teaspoons ground cumin
3 cans hominy (15 ounce cans), drained and rinsed
Shredded cabbage
Radishes, sliced
Onion, chopped
Lime wedges

How to Make Pozole Rojo with Pork Step-by-Step

Step 1: Heat a large Dutch oven over medium-high heat and add the vegetable oil. Sear the pork shoulder pieces on all sides until browned, working in batches if necessary. Return all the pork and any accumulated juices to the pot, then add 4 quarts of water and bay leaves. Bring to a boil, cover, reduce heat to medium-low, and cook for 1 hour. Skim off any impurities from the broth with a slotted spoon to keep the broth clear.
Step 2: Remove stems and seeds from the ancho, guajillo, and arbol chiles. Place them in a pot with boiling water and let soak for 30 minutes to soften.
Step 3: Transfer the soaked chiles to a blender along with the quartered onion, sliced garlic, Mexican oregano, ground cumin, and 1 to 2 cups of chicken broth. Blend until completely smooth to create the chile sauce.
Step 4: After the pork has simmered for 1 hour, add the remaining chicken broth and the prepared chile sauce to the pot. Bring it back to a boil, cover, and cook for an additional 30 minutes. Add more water if too much liquid evaporates.
Step 5: Stir in the drained and rinsed hominy, then cook the soup for another 30 to 45 minutes. Optionally, remove the pork pieces to shred them before returning the meat to the pot for easier serving.
Step 6: Ladle the pozole into bowls and top with shredded cabbage, chopped onion, sliced radishes, and lime wedges for added freshness and texture.

Pro Tips for the Best Pozole Rojo with Pork

Keep these in mind:

Use fresh ingredients for the best flavor.
For an added kick, consider using extra chiles or a dash of hot sauce.
Let the pozole sit for a few hours or overnight for the flavors to meld.

Best Ways to Serve Pozole Rojo with Pork

For a delightful experience, serve your Homemade Red Pozole with Pork with a side of warm tortillas or crunchy tostadas. You can also pair it with a fresh salad for a balanced meal.

How to Store and Reheat Pozole Rojo with Pork

To store, let the pozole cool then transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a bit of water if needed.

Frequently Asked Questions About Pozole Rojo with Pork

What is Pozole Rojo?

Pozole Rojo is a traditional Mexican soup made with hominy and meat, usually pork, flavored with a mix of dried chiles, creating a rich and hearty dish.

Why is Pozole Rojo Popular?

This Authentic Red Pozole is celebrated for its comforting warmth and rich flavors, making it a staple in Mexican cuisine, especially during festivities.

How do I avoid common mistakes with Pozole Rojo?

Ensure you soak the chiles properly for a smoother sauce and do not rush the simmering process, as it enhances the flavor depth of your Comfort Food Pozole Rojo.

Variations of Pozole Rojo with Pork You Can Try

Feel free to experiment! You can make a Spicy Red Pozole with Pork by adding jalapeños, or try a vegetarian version using mushrooms instead of pork. Each variation adds its unique twist to the traditional recipe.

For more delicious recipes, check out our latest recipes or try making Ginger Lime Pork for a flavorful twist!

Hearty Pozole Rojo with Pork: 5 Steps to Comfort - Pozole Rojo with Pork - additional detail

For more information on the health benefits of hominy, you can visit Healthline.

Hearty Pozole Rojo with Pork: 5 Steps to Comfort

Author: basmer
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

Pozole Rojo is a traditional Mexican soup featuring tender pork shoulder simmered with dried chiles and hominy, creating a rich, flavorful broth.

Instructions

Heat a large Dutch oven over medium-high heat and add the vegetable oil. Sear the pork shoulder pieces on all sides until browned, working in batches if necessary. Return all the pork and any accumulated juices to the pot, then add 4 quarts of water and bay leaves. Bring to a boil, cover, reduce heat to medium-low, and cook for 1 hour. Skim off any impurities from the broth with a slotted spoon to keep the broth clear.
Remove stems and seeds from the ancho, guajillo, and arbol chiles. Place them in a pot with boiling water and let soak for 30 minutes to soften.
Transfer the soaked chiles to a blender along with the quartered onion, sliced garlic, Mexican oregano, ground cumin, and 1 to 2 cups of chicken broth. Blend until completely smooth to create the chile sauce.
After the pork has simmered for 1 hour, add the remaining chicken broth and the prepared chile sauce to the pot. Bring it back to a boil, cover, and cook for an additional 30 minutes. Add more water if too much liquid evaporates.
Stir in the drained and rinsed hominy, then cook the soup for another 30 to 45 minutes. Optionally, remove the pork pieces to shred them before returning the meat to the pot for easier serving.
Ladle the pozole into bowls and top with shredded cabbage, chopped onion, sliced radishes, and lime wedges for added freshness and texture.